Rice Cream with Strawberry Sauce is perfect for breakfast, brunch, or as a not-too-heavy after dinner dessert. The rice cream by itself is extremely versatile and pairs well with almost any topping. With the help of Monin® Purees (not sponsored, I just really like the product), a small amount of fruit can quickly turn into an amazing sauce super quick! Here's my take on Rice Cream with Strawberry Sauce.
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Using a rice strainer, colander, or general purpose sifter; thoroughly clean off the rice being used with cold water. This can be achieved by rinsing water over the rice, until the water runs clear.
The Easiest Step
In an appropriately sized sauce pan, bring the water to a boil and add salt.
Half Cook the Rice with Water
Add in the rice and reduce the heat to medium-low. Let simmer until the water is completely absorbed. This will take between 10 and 14 minutes, depending on the portion size.
Finish Cooking the Rice with Milk
With the heat still on medium-low, add in the whole milk and let simmer until the milk is completely absorbed. This will happen between 15 and 20 minutes, depending on the portion size. Once the milk has been absorbed, remove from heat and place the rice into a room-temperature bowl and allow to fully cool.
Make Fluffy Cream
In a small bowl (or in the bowl of a stand mixer that has a whisk attachment), combine the heavy cream, sugar, and vanilla extract. Whisk together on medium, until stiff peaks form. If you're using a stand mixer, that's around 7-8 minutes on high. (But start on slow, this will splash around until the cream starts forming.
Fold the Cream and Rice
Using a rubber spatula, fold the whipped cream into the rice. The Rice Dessert Cream is ready to go!
At this point, the Rice Dessert Cream can be stored, covered — in a refrigerator for a few hours. If you store it longer than that, the rice will start to get a little pasty, but folding in a small amount of milk or heavy cream will bring it back to it's normal consistency.
The Strawberry Sauce
Place the fresh cut strawberries in a small prep blender along with the Monin Puree and blend until you're happy with the consistency. Blend a lot, strain all the seeds out, and you'll get a proper coulis. If you want something that's more like a salsa or compote, pulse blend the mix a few times, and check it with a spoon until it's slightly chunky. In most cases, when the correct balance of cut fruit and Monin Puree is used, there's not really any need to thicken the sauce with any other ingredients.
Plate, Serve, and Enjoy For this version of the rice cream, I added a little of the rice cream to the bottom of a 5oz glass and then added two teaspoons of strawberry sauce — then two teaspoons of rice cream, and topped it of with one more teaspoon of strawberry sauce.
Short on time? A great quick-hack for this recipe is to skip the "Make Fluffy Cream" step and just fold-in a portion of ready-made whip cream, that's equivalent to the amount of "heavy cream" that the recipe calls for. It won't taste quite the same, because most ready-made whips lack the amount of fat that you'll find in liquid heavy cream. The instructions for the fluffy cream that's part of this recipe — is also quite a bit sweeter than a traditional ready-made whip cream. But still, it's a good quick substitute!